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Description
Petha, a native of Malaysia is a climbing herb and fruits are cylindrical or spheroidal gourd. The young fruit is used as a vegetable and make into curries, while the ripe fruit is cut into pieces and candied. The petha fruit is full of medicinal values. It has many medicinal characteristics and properties. The fruits are sweet, styptic, anabolic, cooling, laxative, diuretic, aphrodisiac, alternative, anti-mercurial, anti-periodic, nutritive, tonic and is best suited as a wholesome nutritious vegetable to all. To make petha pulp, split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes.